RIBBON JELLO 5
1 sm. pkg. orange Jello
1 sm. pkg. strawberry Jello
1 sm. pkg. lime Jello
1 sm. pkg. lemon Jello
--WHITE FILLING:--
2 c. milk
2 tsp. vanilla
2 pkgs. unflavored gelatin
1 c. sugar
1 pt. (16 oz.) sour cream
Mix each Jello, one at a time, with 1 cup boiling water and 1/2 cup cold water or 5 large ice cubes and mix until dissolved. For the white filling, dissolve gelatin in 1/2 cup of cold water. Boil milk and remove from heat; add rest of the ingredients. Keep the filling at room temperature. Stir sour cream in last. Mix first Jello (however you want the colors). Pour first Jello in 9"x13" pan, glass is best. Let Jello set (using ice cubes instead of cold water makes it set faster). Then pour 1 1/2 cups of white filling over the top to cover the layer of Jello. Make sure the Jello you are ready to pour is cold. Let set. Repeat until all Jello is used up. Chill and serve. Use wet knife to cut in squares if you prefer.